Roasted Boneless Turkey Breast

My juicy, perfectly seasoned boneless turkey breast takes simple ingredients and transforms them into a hearty, succulent turkey dinner. It's SO quick to make. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 156kcal

Author Arman Liew

Ingredients

1 boneless turkey breast around 1 1/2-2 pounds, split roast turkey breast * See notes
3 cloves garlic peeled and cut into matchsticks
2 tablespoons olive oil
2 teaspoons dried thyme
1 1/4 teaspoons salt
1/2 teaspoon pepper

Instructions

Preheat the oven to 220C/450F.
Pat dry the turkey and gently reposition the nest, as it will be easier to remove it later.
Place the turkey roast into the large baking dish, roasting pan, or Dutch oven. Using a paring knife, make small slits in the turkey, and slide in garlic matchsticks into the holes. Rub the turkey with olive oil and season with salt, pepper, and thyme.
Roast the boneless turkey breast for 15 minutes, loosely cover with foil, and continue baking for another 45 minutes, or until the turkey reaches an internal temperature of 165F.
Remove the turkey from the oven and cover it with a lid or tent with aluminum foil. Let it rest for 15 minutes before removing the netting and carving into slices.

Video

Notes

* My recipe is written based on a 2 pound boneless turkey breast. If your turkey is larger, you'll need to cook a little longer to reach the 165F. From testing, I found that it works out to be an extra 15-20 minutes per pound.

TO STORE. Keep the leftover turkey breast in an airtight container in the fridge for up to 3-4 days.

TO FREEZE. Store cooled leftovers in a freezer-safe airtight container and freeze for up to 3 months. Allow frozen leftovers to thaw overnight in the fridge before reheating.

TO REHEAT. Reheat in the microwave or a 350F preheated oven for 10-15 minutes. Cover the turkey breast with foil before reheating in the oven.

Nutrition